Steaks and chops

Filet Mignon, Au Poivre
Green Peppercorn Sauce
Yield:     4

4 / 6-8 oz   filet mignon steaks
1 3/4 cup   beef
6 T              butter
3 T              olive oil
2 T              chopped shallots
1/2  cup     heavy cream
1/4 cup      cognac or brandy
3 T              drained green peppercorns
3 T              cracked black peppercorns

1.   Melt 3 T butter in large skillet over medium high heat, add minced shallots and cook for 4 min.

2.   Add green peppercorn and cognac or brandy, be careful of flames, add demi-glaze and heavy
cream, simmer for 6 minutes till mixture thickens to sauce consistency, season with salt as needed.

3.   Season steaks on both sides with salt & cracked black peppercorns.

4.   Cook steaks to desired temperature in a large skillet on high heat  in  3 T  butter and 3 T olive oil (about 3 minutes per side for
medium rare), place in a preheated 400 F oven for about 8 minutes.

5.   To serve; place steak in the center of serving plat, spoon sauce over steak and serve.
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